Sunday, 23 December 2012

A simple recipe for now

I receive daily messages from Canadian Living Magazine, they have all kinds of ideas about cooking, living, health, decorating, etc... I also get messages from Gourmet magazine, remember Gourmet years ago with the impossible recipes. I say impossible because I had to shop for the ingredients so the great one could cook marvellous dishes to dazzle our guests, and he did, not to mention that he also sang and told jokes, ah, the Irish, so talented, that is why I married him.

The magazine is no longer printed but now exist in the internet format. This recipe first appeared in December of 2008. A simple dish recipe which I tried out today. It is quite easy to do, in fact they suggest you put it together and throw it in the oven and go shower, when you are done the dish is ready. It is also delicious and has a classy European look about it, if you read the ingredients.

I do not make pastry and have no idea how to make pastry, but thanks to modern shopping, I bought puff pastry frozen and simply thaw it for an hour. Got my dish out and put all the ingredients together, simple really you only need an onion or two, prosciutto, one potato and some eggs. We all have those ingredients in our Emergency Shelf, right?

Here is the recipe for Egg, Potato and Prosciutto Pie.

1 package of frozen Puff Pastry, thawed.
2 medium onions, finely chopped (2 cups)
1.5 table spoons of good olive oil
5 oz of thinly sliced Prosciutto
1 large potato (10 oz weight)
6 large eggs

Put in a baking sheet in middle of oven and preheat at 375 F or 190 C.

Roll out 12 inch dough into a square dish, the dough should drape on the edges.
Stir in a bowl finely chopped onions and olive oil, add black pepper to taste. and then spread evenly
on the dough in the pan.
Top with Prosciutto.
Peeled potato must be sliced thin, then arrange as one layer over the prosciutto, covering it all.
Crack eggs on top of potatoes, arranging gently the yokes so they do not touch one another.
Season eggs with black pepper to taste.
Then cover it all with remaining pastry, crimp the edge. Cut several slits
Bake for 50 to 60 minutes until pastry is golden brown and puffed.

You may want to let it cool for 5 minutes before serving.
Will feed 4 adults.

Egg, Potato, Prosciutto Pie

This being the ''Season'' our little Dachshunds also get special dinner treats, tonight we had Venison and some beef in egg yoke all cooked up. They being Wire Hair Dachshunds they are hunting hounds, this is their main function in Italy where they come from. The smell of the Venison gave a glow to their eyes a bit like Count Dracula gets when he smells blood. Obviously the food of their ancestors the giant Dashchunds of Europe.

Here is our little Nicholas at dinner.

This being the eve before Christmas Eve here is a little music with Teddy Tahu Rhodes. Beautiful voice, clear pronunciation, which is a must for Georg Fredrich Handel's Oratorio The Messiah, originally an Easter offering. This passage, The Trumpets shall sound, more an Easter piece than a Christmas piece given the topic of Resurrection. My favourite of the Messiah. Strange how it now is so closely associated with Christmas.


  1. I heard that very piece only a few hours ago in an impeccable performance of Messiah by the fabulous Polyphony and the Orchestra of the Age of Enlightenment. Bass baritone Matthew Brook had stiff competition among the soloists - Iestyn Daves and James Gilchrist were the 'names' - but he did just as well and OAE trumpeter David Blackadder made heavenly sounds.

    1. I really like the way he pronounces the words. Of course the word is Incorrupt-ti-ble, and not the modern way we say it incorrupt- te-ble. I did not know of this Baritone from N.Z. of course Will knows of him. Blackadder you say, remind me instantly of The Blackadder series, with the fellow who plays Mr. Bean.
      Now I do not know who cooks in your household but do try that recipe if you have a chance.

  2. I enjoy collecting cookbooks; and I realize I don't have a Canadian cookbook, one that captures the urtext of Canadian cuisine; I am at loss to name any. I want to learn.

    1. Well the classic of classics on Canadian Cuisine was written by a National Monument when it comes to Canadian Cuisine, her name is Jehane Benoit, probably the most famous Canadian Cook in the 20th century. She even wrote an encyclopedia of Canadian Cuisine.
      Her books are still available through AMAZON. The food of course is heavier than today, she wrote back in the 1930's to 1970's. But all the recipes are easy to follow and do, because she wrote for the average family in Canada.